Comments on: Sceaux What

By: Ryan

Ryan — Sun, 21 Sep 2008 06:33:38 +0000

Dear Nico Muhly:
I really like your blog and your music, but there is one problem I have. Absolutely 100% of the time, when I go to type your name, I accidentally type “Nico Mugly” before correcting myself. Is there anything you can do to help with this issue?
Thanks in advance.

By: Amanda Mae

Amanda Mae — Wed, 17 Sep 2008 17:46:38 +0000

So what is your suggestion for the as-of-yet-unknown word discussed here: “a special word for the kind of interaction that takes longer to have than to solve the problem that is the subject of the interaction.” ?

By: Nick

Nick — Mon, 15 Sep 2008 23:27:38 +0000

L’i-grecquePod

By: Valerie

Valerie — Mon, 15 Sep 2008 17:19:34 +0000

Thanks for the video- I’ve been trying to explain to my husband how serious the french are about food- I think I’ll just show him this!
Loved the description of the unknown parts of Paris- those check tote bags from Tati, those Cameroonians… it brings it all back. I used to visit a friend in Gif-sur Yvette. Is it only in Paris that the word ‘banlieue’ causes a frisson?

By: NCT

NCT — Mon, 15 Sep 2008 15:17:12 +0000

Ouch, nico! I absolutely love Gobo and think the food i wonderful.
Although, I am a vegan (to also paraphrase bourdain, the “hezbollah-like faction of vegetarians”). I have been able to eat delightfully while in Paris nonetheless. (Brasserie Lipp, however, was a catastrophe for me – the only thing I could eat there were the haricots vertes with a little bit of sea salt…). I suggest eating in La Salle Dali at the Meurice if you haven’t already done so. A fabulous experience.

By: PatCo

PatCo — Mon, 15 Sep 2008 14:34:58 +0000

It’s probably for Breton people if it’s *salt* butter. The Bretons and salt butter go together as the Dutch and raw herring, so to speak.

By: Aeijtzsche

Aeijtzsche — Sun, 14 Sep 2008 23:35:56 +0000

So do the French kids say: “Lye-Pod” which seems trying to the Gallic ear…or do they “corrupt” it to “Lee-Pod”? When it comes to L’iPod, I mean, of course.

By: Dugg

Dugg — Sun, 14 Sep 2008 23:26:39 +0000

Saw U in TO with FF. Had a blast. U are one smart puppy.

By: Bunny

Bunny — Sun, 14 Sep 2008 20:24:54 +0000

there is a very peculiar recipe you need to learn from Arpege..egg yolks cooked in the shell with a whipped cream ,sherry vinegar and MAPLE SYRUP dressing.
what an amuse bouche!
You might need extremely fresh eggs to pull this off but the sight of eggshells bobbing around as they poach their yolks and then that decadent sauce is probably worth the trouble.
Wanna try it together?

By: harriet jerusha korim

harriet jerusha korim — Sun, 14 Sep 2008 16:23:14 +0000

hey nico
1000 mercis 4 solfege flic
makes me want to go out and kiss –and bite– my sorrel (aka shav.)

happy trails, fond greetings
and blogratitude.

harriet

ps do we get to see the dancers?

By: Ulysses

Ulysses — Sun, 14 Sep 2008 13:20:43 +0000

It’s good to hear you’ve got a pied-a-terre in Paris. It makes it that much more likely I’ll get to hear you in a soirée musicale. I love the Parc de Sceaux, the centenarian trees alongside the canal give great shade. dogpÃ¹ is a lovely word. My mates and I (“la meute”) have our own word for that– kinder, derived from the much beloved snack Kinder Surprise, because when we left our dog alone at home, he used to prepare such surprises for us to discover on our return. (Now whenever one of us comes back from walking the dog, the other asks, “a-t-il fait kinder?”)

By: Chris

Chris — Sun, 14 Sep 2008 11:20:38 +0000

V7 of IV…
IV!!!!

By: Grrg

Grrg — Sun, 14 Sep 2008 07:27:04 +0000

In 19th-century French political history, the various gardes des sceaux figure prominently.